Tasty Tuesday: Pasta Salad with Green Peppers, Tomatoes, and Olives
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Cook time: 
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Serves: 8
Pasta Salad with Green Peppers, Tomatoes, and Olives
  • 1 lb (454 g) small pasta (elbow, rotini, etc.)
  • 2 small green peppers or 1 big one, cubed (approximately 2 cups)
  • 1 big tomato, chopped (approximately 1 cup)
  • 250 ml jar of pitted black olives, each olive cut in quarters (approximately 1 cup)
  • 200 g feta cheese cubed – optional (feta can be replaced with 1 cup chickpeas)
  • ½ cup olive oil
  • Sea salt – to taste
  • Black pepper – to taste
  1. Boil the pasta according to the instructions on the package. Drain.
  2. In a big bowl mix all the ingredients gently. Season with sea salt and black pepper if needed.
  3. Chill in the fridge for at least 30 minutes. The salad is best served cold.
  4. Leftovers can be stored in the fridge up to 3 days.
Recipe by Orgali at https://orgali.ca/2014/06/tasty-tuesday-pasta-salad-green-peppers-tomatoes-olives/